Nz Sav Blanc

Question 0

What is chateau dyquem made up of?

Answer 0

80% semillon and 20% sav blanc

Question 1

Where does sav blanc originate from?

Answer 1

Originates from bordeux sausage blanc = wild white

Question 2

What flower is normally planted around sav blanc vines in Sancerre for the purpose of detecting powdery mildew?

Answer 2

Roses

Question 3

What are the qualities of wines created in chille?

Answer 3

Noticeably less acidic than wines in nz more similar to the French style, cool climate areas

Question 4

Harvest in South Africa is mostly machine or hand picked?

Answer 4

The harvest is largely hand picked

Question 5

What is grape is the sav blanc grape blended with in Australia, Margaret river region.

Answer 5

Semillon

Question 6

When and where was the first sav blanc planted?

Answer 6

1969 mantua valley , winery was created that yeah by ross and bill spence, wines trailed in waimaauku

Question 7

Who created Brancott estate?

Answer 7

Brancott estate founded by frank yoking who asked a viticulturist to look for suitable land to plant on

Question 8

What’s the benefit of those birunal temperatures variation between day and night?

Answer 8

Grapes will build up their brix levels during the day with a high level of fruit acids being retained with cooler nighttime temperatures

Question 9

What are the valleys in Blenheim?

Answer 9

Southern valleys - cooler and drier, good pinio noir

Wairau valley - soils are more gravelly to the north Nearer riverbed

Awatere valley - - cooler drier winder
Ire

Question 10

What ar the two important compounds of sav blanc?

Answer 10

Methoxypyrazines - (MIBP) (green/capsicum)
Higher levels with cooler stable compounds

Varietal thiols(3MH, 3MHA, 4MMP) 
- (passion fruit, stalk,sweat, cats odour)

Question 11

What is the equation for odour activity values?

Answer 11

OAV = concentration / perception threshold

e.g perception threshold at 1000 ug/l in wine = OAV OF 20

Question 12

AROMA RECONSTRUCTION IS?

Answer 12

made by adding in the aroma compunds as checmical standards to a neutral base soolution.

Question 13

What do we think are the main aroma impact compunds for sav blanc?
And what affects their levels in wines

Answer 13

Varietal thiols(3MH, 3MHA,4MMP)
Esters
C6 compunds(hexanols and hexenols)
Methoxypyrazines(MIMP)
Higher alcohols
Terpenes

soil, climate, viticulture, yeast strain and fermentation.

Question 14

What were the thre major discoveries/mistakes found?

Answer 14

OXIDISATION CONTROLS LOSS OF FRUITINESS IN SAV BLANC

THE BEST QUALITY WINE COMES FROM HAND PICKED GRAPES

ALL SAVS GRAPES BEHAVE THE SAME

Question 15

What are the antioxidents in white winemaking?

Answer 15

Sulfur Dioxide( SO2)
- important for anti-microbial properties
Ascorbic acid(AA)
naturally present
Gluthione(GSH)
- naturally present

Question 16

Findings in sav blanc harvesting trials?

Answer 16

Aroma compounds similar regardless of harvesting point?
- 4MMP, Fatty acids, methoyxpyasines, terpenes, ethyl esters, high alc

Lower in wines from hand-picked grapes:
- 3MH, 3MHA, C6-alcohols(and their acetate esters

Lower in wines from pressed juice:
- 3MH, 3MHA - increased by SO2, ascorbic acid, glutathione

Higher In wines from pressed juice:

• B-damascenone( a little)
• C6 alcohols( and their acetate esters) affected by oxidisation